4 garlic cloves, divided
½ cup (packed) fresh basil leaves
¼ cup mayonnaise
5 tablespoons extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 tablespoon fresh lemon juice
4 cups (about 1 1/3 pound) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
¼ cup dry white wine
1 8-ounce bottle clam juice
3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 tablespoons chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)
Finely grate 2 garlic cloves and put it in a blender. Add the basil, mayonnaise, 3 tablespoons oil, anchovies and lemon juice to the blender. Puree until smooth. Remove the basil rouille to a bowl. Cover and chill.
In a heavy pot, heat the remaining 2 tablespoons oil over medium heat. Add the tomatoes and the fennel. Season with salt and pepper. Cook, for 10 minutes, stirring occasionally or until the tomatoes burst.
Slice the remaining 2 garlic cloves and add to the pot. Cook, stirring often for 1 minute or until the garlic becomes fragrant. Pour in the wine and cook for 1 minute, stirring often or until the wine is almost absorbed.
Add the clam juice and 4 cups of water to the pot. Bring to boil. Add shellfish and cook, covered for 3 minutes or until the shell is opened. Discard any shells that do not open. Add parsley.
Spread basil rouille on a slice of bread and serve with the bouillabaisse.
1 750-ml bottle French Burgundy or California Pinot Noir
1 large onion, sliced
2 celery stalks, sliced
1 large carrot, peeled, sliced
1 large garlic clove, peeled, flattened
1 teaspoon whole black peppercorns
2 tablespoons olive oil
1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
1 tablespoon olive oil
6 ounces thick-cut bacon slices, cut crosswise into strips
3 tablespoons all purpose flour
2 large shallots, chopped
2 large garlic cloves, chopped
4 large fresh thyme sprigs
4 large fresh parsley sprigs
2 small bay leaves
2 cups low-salt chicken broth
4 tablespoons butter
1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
20 1-inch-diameter pearl onions, or boiling onions, peeled
Chopped fresh parsley
1 pack noodles
In a large pot, over high heat, mix wine, onion, celery, carrot, garlic and peppercorns. Bring to boil. Decrease heat to medium and cook for another 5 minutes. Let cool completely and then blend in oil.
Arrange chicken in a large glass bowl and pour the wine mixture over it. Stir to coat evenly.
Cover and refrigerate, turning chicken occasionally for 1 day and up to 2 days.
Remove chicken from the marinade and place on paper towels to drain. Strain the marinade and keep the vegetables and the liquid separately.
In a large heavy pot, heat oil over medium heat. Add bacon. Sauté until brown and crisp.
Remove the bacon using a slotted spoon to a bowl, letting the oil drain back into the pot.
Add chicken to the pot with skin side down. Sauté for 8 minutes on each side or until brown.
Remove chicken to a large bowl. Add vegetables from the marinade to the pot and sauté for 10 minutes or until they are brown. Add flour and mix well. Cook, stirring continuously for 2 minutes. Slowly whisk in the liquid from the marinade. Whisking continuously, bring it to boil. Cook, stirring occasionally for 2 minutes or until the sauce thickens.
Add shallots, garlic, herb sprigs, and bay leaves. Then add the broth. Return the chicken to the pot with skin side up and in a single layer. Reduce heat to low and simmer for 30 minutes. Turn chicken and simmer for another 15 minutes.
In the meantime, melt butter in a heavy skillet. Add the mushrooms and sauté for 8 minutes or until tender. Remove mushrooms to a plate. Melt remaining 1 tbsp butter and add the onions. Sauté for 8 minutes or until slightly brown and remove from heat. Place alongside the mushroom. Keep the skillet.
Transfer the chicken to the plate using a pair of tongs. Strain the sauce from the pot in to skillet. Press the solid particles to remove excess sauce and discard the solids. Bring sauce to a simmer. Scrap up the brown bits and then return to the pot. Add onions to the pot and simmer over medium heat. Cover and cook for 8 minutes or until the onions are almost tender.
Add mushroom and bacon and continue to simmer for about 12 minutes or until the onions are very tender and the sauce is reduced.
Carefully spoon of excess fat from the top of sauce and season with salt and pepper. Add chicken to the sauce.
Cook noodles according to the directions in the package.
Arrange the cooked noodles on a plate and place chicken on top of the noodles. Spoon the vegetables and the sauce over the chicken and sprinkle with chopped parsley.